Instant Pot Chicken Fried Rice
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This Instant Pot chicken fried rice recipe is quick and easy to make and packed with great flavor. Skip take-out and give this Panda Express copycat recipe a try tonight!
Panda Express Copycat Fried Rice
In my opinion, Panda Express makes the absolute best fried rice. It is packed with flavor and has eggs and veggies in every bite.
So like Panda Express, I like to make my pressure cooker fried rice with a generous amount of eggs, peas, carrots, and green onions.
I also like to add shredded chicken to our Instant Pot fried rice to make it more of a complete meal, but this is not necessary. If you are looking to make more of an exact copycat Panda Express fried rice you can skip the chicken. (More protein ideas below under recipe variations.)
For more take-out inspired recipes try my Sweet & Spicy Chicken, Ramen Stir Fry, Easy Orange Chicken, and Sesame Chicken. Both the easy chicken dinners are made in one-pot and can be one the table in under 30 minutes.
Ingredients
Here is what you will need:
- 2 cups long-grain white rice
- 2 ½ cups water
- 2 Tablespoons vegetable oil
- 1 (10-ounce) package frozen peas and carrots
- 4 large eggs, whisked
- 1 cup cooked chicken, shredded or cubed
- 2 Tablespoons soy sauce
- 1 Tablespoon garlic, minced
- 1 Tablespoon ginger paste
- ¼ cup green onions, chopped
- 2 Tablespoons sesame seeds, optional
Recipe Substitutions and Variations
Chicken broth: Cook your rice in chicken broth for added flavor.
Vegetarian: Leave out the chicken for vegetarian fried rice.
Shrimp, Pork, or Steak: Have leftover meat or shrimp? Feel free to replace the chicken with some cooked steak, pork, or shrimp.
Eggs: If you aren’t as much of an egg-fanatic as we are you can cut down on the number of eggs. 2 or 3 works just fine as well.
Instructions
Start by rinsing your rice in cool water in a colander. This removes starch from the surface of the rice which can cause the cooked rice to become clumpy. Rinsing and draining your rice beforehand will work to give it the best texture in your finished dish.
Step 1: Cook rice – Add the rice and water to your Instant Pot and give it a stir. Put on the lid and set vent to the sealing position. Pressure Cook 3 minutes followed by a 10-minute natural release. Then manually release any remaining pressure. Fluff rice with a fork; transfer to a bowl and set aside. Rinse the pot liner to remove any stuck-on rice.
Step 2: Cook veggies and eggs – Sauté oil and garlic until fragrant (about 1 minute), stirring often. Add frozen vegetables and cook until thawed and warmed (about 1 minute). Push the cooked vegetables to the side and add eggs. Scramble the eggs, stirring constantly. Stir the eggs in with the veggies when they are just about cooked through.
Step 3: Combine everything -Return the rice to the pot and add the chicken, soy sauce, and ginger paste. Stir and cook until everything is heated through (about 1-2 minutes).
Step 4: Garnish and serve -Turn off the Sauté setting. Stir in the green onions. Serve warm with sesame seeds and additional green onions for garnish, if desired.
Storage
Store leftover fried rice in an airtight container in the fridge for up to 3 days.
Reheating
While reheating fried rice in the microwave can work in a pinch, I have found that it can really dry out the rice. Instead, I would suggest using a frying pan (or your Instant Pot). Heat a bit of oil then reheat the rice for a few minutes while stirring frequently.
If you are really set on microwaving your fried rice, cover it with a damp paper towel to help prevent too much moisture loss.
More Instant Pot Recipes to Try
- Instant Pot Shrimp Scampi
- Instant Pot Cheesy Hamburger Casserole
- Crack Chicken in the Instant Pot
- Instant Pot Chicken and Dumplings

Instant Pot Chicken Fried Rice
Ingredients
- 2 cups long-grain white rice rinsed
- 2 ½ cups water
- 2 Tablespoons vegetable oil or canola oil
- 1 10-ounce package frozen peas and carrots
- 4 large eggs whisked
- 1 cup cooked chicken shredded or cubed
- 2 Tablespoons soy sauce
- 1 Tablespoon garlic minced
- 1 Tablespoon ginger paste
- ¼ cup green onions chopped
- 2 Tablespoons sesame seeds optional
Instructions
- Add rice and water to your Instant Pot and stir. Secure the lid and set the valve to the sealing position. Select Pressure Cook and set to 3 minutes. When done, allow pressure to naturally release for 10 minutes. Then quick-release any remaining pressure. Fluff rice with a fork, then transfer to a large bowl and set aside. Rinse the pot liner out to remove any stuck-on rice.
- Select Cancel followed by Sauté. Add oil and garlic. Saute garlic until fragrant (about 1 minute), stirring often. Add frozen peas and carrots and cook until thawed and warmed (about 1 minute). Push the cooked vegetables to the side of the pot, creating an empty space. Pour whisked eggs into the empty side of the pot and scramble them, stirring constantly and breaking them up into small pieces. When eggs are almost cooked stir together with the vegetables until cooked through.
- Return the rice to the pot and add chicken, soy sauce, and ginger. Stir and cook until everything is heated through (about 1-2 minutes).
- Turn off by selecting Cancel. Stir in green onions. Serve warm, topped with additional green onions and sesame seeds, if desired.
Notes
Nutrition

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